LITMIR.BIZ

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cups sugar

      Juice of 1 lemon

      2 Tbsp. lemon zest

      1½ g sachet of cannabis product

      Instructions

      Peel away the green from the watermelon yet leave bits of the red pulp intact. Dice and place the rinds in a large pot. Add the cannabis product sachet and cover with sugar so that the rind is not visible. Cover the contents and refrigerate overnight.

      Place pot on stove and add lemon juice. Bring the mixture to a boil, cooking for 2 hours and until the rind is clear. Remove from heat. Squeeze out the sachet and discard.

      Spoon the preserves into sterilized jars. Process 10 minutes in boiling water deep enough to cover lids by at least 1 inch.

      * Recipes based on product containing 24% THC

      Cannabis Infused Buttermilk

      Yields 1 quart at 50 mg of THC per cup

      1 quart buttermilk

      1 cup water

      2 gram sachet of cannabis product

      Instructions

      In a saucepan, bring the buttermilk and water to a boil. Add the sachet of cannabis and lower the heat. Allow to simmer for 40 minutes. Stir occasionally to ensure that the milk does not scald. Remove from heat and cool; squeeze out sachet and discard.

      *Product can also be used for pancakes, biscuits, etc.

      ** Recipes based on product containing 10% THC

       BUD PAIRING: Jamaican Lion pairs well for this recipe. It has flavors of lime with sweet herbal notes on the back palate. I also favor this strain because it is CBD-rich and has mild THC levels.

      Buttermilk Dill Dressing

      Yields 1 cup at 25 mg (serving size 1 ounce at 6.25 g per)

      ½ cup cannabis infused buttermilk (reference recipe)

      ¾ cup crème fraîche

      ¼ cup mayonnaise

      ½ Tbsp. dry mustard

      1 large garlic clove (minced)

      1 tsp. kosher salt

      1 Tbsp. champagne vinegar

      ¼ tsp. white pepper

      4 Tbsp. dill (finely chopped)

      Instructions

      Add all ingredients, with the exception of the cannabis infused buttermilk, to a bowl and mix thoroughly. Whisk in the buttermilk until it is smooth and creamy.

      Peanut Dressing

      Yields 2 ½ cups (20 ounces) at 110 mg of THC (11 mg per serving/2 ounces)

      ½ cup olive oil

      1 tsp. sesame oil

      1 ½ cups of smooth peanut butter

      ½ coconut milk

      3 Tbsp. soy sauce

      6 Tbsp. water

      3 Tbsp. lime juice

      1 Tbsp. fish sauce

      1 Tbsp. fresh ginger (minced)

      3 garlic cloves (minced)

      1 Thai chili pepper (minced)

      1 Tbsp. black sesame seeds

      ½ gram sachet of cannabis product

      Instructions

      In a small saucepan, bring coconut milk and water to a boil. Add sachet of cannabis product and bring heat to a low simmer. Cook on low heat for 15 minutes, stirring occasionally. If the mixture thickens, add an additional Tbsp. of water.

      Remove from heat and allow it to cool. Squeeze out the sachet and discard.

      Add the infused coconut milk to a bowl and whisk in peanut butter, soy sauce, fish sauce, lime juice, Thai chili, ginger, garlic, and sesame seeds.

      * Recipes based on product containing 22% THC

      Raspberry Balsamic Vinaigrette

      Yields ¼ cup at 12.5 mg of THC (3.125 mg of THC per Tbsp.)

      ⅛ cup balsamic vinegar

      ⅛ cup quality olive oil

      2 Tbsp. balsamic raspberry preserves (reference recipe)

      ½ onion powder

      1 Tbsp. Dijon mustard

      ¼ tsp. salt

      Instructions

      Whisk together the olive oil, balsamic vinegar, raspberry preserves, onion powder, Dijon mustard, and salt in a small bowl until smooth.

      Ginger Peach Puree

      Yields 2 cups at 220 mg total (13.75 mg per 1 ounce serving)

      4 medium-sized peaches (pitted and sliced)

      2 Tbsp. ginger (minced)

      1 tsp. lemon zest

      1 cup sugar

      4 cups water

      1 gram sachet of cannabis product

      Instructions

      Add all ingredients with the exception of the lemon zest and cannabis sachet to a large pot. Bring to a high boil and add the cannabis sachet, and then lower temperature. Simmer the mixture on low heat for 1 hour.

      Remove from heat, add lemon zest, and cool. Blend the mixture to a fine consistency and press through a chinois.

      * Recipes based on product containing 22% THC

       VEGETABLES, LEGUMES,FRUITS, AND FUNGUS

      There is a power to the memory of food that verges on the beautiful. It can elicit a smile, a grimace, even a tear. Food memory—better than a time travel rocket—can spin you back decades, to when you sat shoulder-to-shoulder with a dining partner. It can teleport you to the crook of a tree, biting into the ripened flesh of a mango. It can, in a half second, fill your mouth with a stiff mound of cold grits, its grains trapped in spaces between your teeth.

      A person can live a lifetime of curiosity based on food memory (remember Proust’s Madeleine?) A single bad food memory can be the death of future opportunity. I think of food memory as the culinary Achilles heel. It has the power to deprive us of new experiences, and most of the heels, in my opinion, have to do with vegetables.

      How often have you seen a friend cringe at the mention of spinach, beets, or peas? Or heard a mate’s nervous voice pleading, “oh, I don’t eat…” Predicated on a ghastly occurrence, they’ve sworn off the possibilities of all …whatevers! As a professional chef, the very idea makes me moan and challenges me to create something for this person to offer them a renewed and positive experience.

      At a time, my particular Achilles heel was the Brussels sprout. Eyes wide open; in memory, I can revisit my mother’s old kitchen circa 1986. We owned a pale yellow refrigerator that was often filled with frozen things: bags of succotash, green peas, petrified okra, spinach, and yes, Brussels sprouts. She’d remove a bag and place it atop the counter to allow it to defrost. Hours later, I would sit contemplating the mound of mush, begging to know, “why?”

      Even at a young age, I was

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